Plum Shipping Regime Guidelines 2014/2015
November 2014
Cultivar
Shrivel sheet
requirement
PR00-29
African Delight™
Use
54x4mm
perforated bags
African Pride Sunkiss
NB: bulk handling not
Not required
Shipping regime
Colour
NB: For horizontal cooling PD
changes to PK. For Safmarine and
Maersk an ‘A’ is added for
automatic container re-settings e.g.
PAD7
DT: PD7 (only for fairly immature
fruit)
ST: PD1
DT: PD7
ST: not recommended
Minimum 80% red-
DT: PD7 (only for fairly immature
fruit as storage potential will be
reduced)
SM
ST: PD1( Also SmartFresh
treated)
DT: PD5
ST: PD1 recommended only with
TSS>14%
DT: PD7
ST: PD1 only when fully coloured
DT: PD5 or PD7
ST:TSS>15% and pressure <5
kg
DT: PD7 or PD9 depending on
colour
ST: not recommended
DT: Recommended (PD 9)
ST: Not recommended
(Recommended that cultivar be
cold-stored for not longer than 35
days when DT is used.)
DT: PD9
ST: not recommended
DT: PD7
ST: TSS>13%
Black
DT: Recommended (PD 9 was
used for trial work)ST: Not
recommended
DT: PD7
ST: PD1 only for fully coloured
fruit with TSS>13-14% and
SM
SmartFresh treated
DT: PD5
ST: only with TSS>15%
*DT: PD5 or PD7 (depending on
colour)
ST: not recommended
Red
DT: PD7
ST: TSS>12%
DT: PD9
ST: not recommended
DT: PD7
ST: PD1 only with excellent colour
and TSS>15%
Purple
Light yellow
recommended
Angeleno/Suplum six
Not required except
for
long
term
storage
Flavorking
Required
Fortune
Required
Flavor Fall
Required
Gaviota
Not required
Golden Kiss
Not required
Harry Pickstone
Not required
Lady Red
Required
Lady West
Not required
Laetitia
Required
Larry Ann
Required
Pioneer
NB: very high risk following
Not required
rain
Purple Majesty
Not required
Ruby Nel
Not required
Ruby Red
Required
Full colour, with flesh
colour turning red90% colour
Purple.
Light yellow
Dark yellow
Turning from green to
yellow
90% red colour
Red on yellow
Dark red
Min light red tip or
yellow background
colour-
Turning from green to
yellow
Red to dark purple
Sapphire
NB: high metabolism and
Required
DT: PD5
ST: PD1 only with 80% - 90% red
colour and TSS>14%
Min 30% red colour.
Colour sort in pack
house
Not required
DT: PD7 to PDX depending on
maturity
ST: May not be shipped at PD 1.
No 4 (worst coloured
side of fruit) on PL19
colour chart
Colour sort in pack
house.
No 4 (worst coloured
side of fruit) on PL19
colour chart
No fruit of No 8 or more
prone to overripeness
Songold
NB: light penetration into
tree is critical for colour
development
Use shrivel sheet or ST: PS1 (Only if DT cycle has
Songold
SM
(SmartFresh treated) 54x2mm perforated been completed locally)
bag
Southern Belle
Required
Souvenir
Required
Sunbreeze
Not required
Sundew
NB: bulk handling not
Not required
DT: PSY (If warming takes place
en route) (Cold plums are loaded
into container set at 7.5°C and
this temperature held for 14 days
before set point is changed to
-0.5°C)
DT: PD7
ST: only with TSS>15%
DT: PD5 or PD7
ST: PD1 only with 80% - 90% red
colour and TSS>14-15%
DT: preferred (PD 9 was used for
trials)
ST: not for extended periods –
results in inferior skin colour
development and taste compared
to DT.
DT: PD7
ST: not recommended
Black
Min 30% Red
Light yellow
Light yellow
recommended
Sun Supreme
(PR 93-23)
African Rose
Ruby Star
Black Diamond
(Suplumeleven)
Not required
DT: Strongly recommended (PD
9)
ST: Not recommended
Contact cultivar registered
owner for guidelines as
regimes for these cultivars
have not been tested
commercially
Light yellow
*DT = dual temperature shipping regime ST = single temperature shipping regime
Note: Safmarine and Maersk have introduced Automatic Set point Changes which
means that in stead of changing the set point manually two days after sailing the set
point will be changed automatically two days after the planned sailing date. When
booking containers on these two shipping lines an ‘A ‘must be added to the booking
code, e.g. PAD7 in stead of PD7. If horizontal cooling techniques are used the ‘D’ is
replaced with a ‘K’, e.g. PAK7. For single temperature regimes (PD1) no set point
changes apply and thus only PD1 or PK1, no PAD1.
Important: Please refer to PPECB’s temperature instructions as
contained in their protocol document HP22. (See www. ppecb.com)
DISCLAIMER: This document was compiled by the Stone Fruit Technical Forum (SFTF). The document serves
only as a guideline and information must be seen in the context of specific circumstances for each consignment of
fruit. Many factors need to be considered when reaching a decision regarding the optimum shipping regime,
including production area, orchard history, fruit colour, soluble solids levels, firmness, fruit quality management
systems employed by the grower and packer, market needs, seasonal factors, etc. The SFTF cannot be held
responsible for the incorrect interpretation of the information provided in this document.